Fresh, juniper-led gin mixes excellently with the sweet, meadow-like elderflower cordial, zesty lemon and fresh mint for an instantly refreshing cocktail. The Elderflower Julep is a Mixology Events staple and a firm favourite at all kinds of bar hires.
Gin, Apple Juice, Lemon Juice, Elderflower Cordial, Mint.
*premium glassware pictured, event glassware may differ.
The Elderflower Julep is one of our signature drinks and a favourite at loads of mobile-bar hires. The classic combination of summery British ingredients: gin, apple juice, lemon and elderflower cordial, makes a great addition to a spring or summer menu.
Gin is a super versatile spirit and can be used to create a huge range of different cocktails ranging from long and fruity to short and strong. If you’re planning on using a gin based menu for your bar hire an Elderflower Julep is a great inclusion. Because of its fruity flavour and long style you may want to offset it with some stronger gin cocktails like a Negroni or a Martini.
A gin Martini is the original form of the classic cocktail and combines floral gin with dry vermouth to create a strong and complex cocktail. When creating fruity drinks like the Elderflower Julep a sweeter or more fruit-forward gin might be preferable whereas the flavour of a Martini can vary hugely depending on the gin used. There are a range of great cocktail gins such as Beefeater and Brokers which combine a relative complexity with a fairly neutral base flavour, making them a great all round choice for a gin menu. If you’re interested in stocking a specific gin for your bar hire be sure to ask your event organiser about options.
The Elderflower Julep also works great as a mocktail, by simply removing the gin and adding some extra apple juice we can produce a really great and balanced alcohol free cocktail, making it a great menu choice for those catering to non-drinkers and even kids.
As a Julep, this cocktail is made using crushed ice, you may want to consider including some other cocktails that utilise crushed ice on your menu such as a Mai Tai, a tiki drink combining rum, orange liqueur, lime and orgeat. (almond syrup)
If you’re interested in creating a menu which includes the Elderflower Julep and want to know more about what cocktails could accompany it be sure to speak to your event organiser about possible options or check out some other gin-based, summery or julep-style cocktails from our list.
This particular julep is a house recipe, created by our talented bar team, but the Julep is an old classic created over a hundred years ago.
Jerry Thomas features five Julep recipes in the 1862 edition of his Bar-tenders Guide.
Whilst the Julep was most likely created in the southern United States sometime during the eighteenth century, it’s name comes from the Spanish ‘julepe’ which comes from Spanish Arabic and means ‘rose-water.’ This may be a reference to the Middle eastern culture of infusing herbs and sugars in water or spirits.
The classic Mint Julep is a semi sweet cocktail served over cracked ice, churned and muddled with mint, it has fresh herbaceous qualities and some dark, dried fruit and molasses flavours from the bourbon. The Julep may originally have been a drink that was used as a vehicle for medicine, and has written references to curing ‘sickness in the stomach’. The Julep was also enjoyed with gin or brandy as a base spirit. Now the Julep is synonymous with the Kentucky Derby.
Myths & Legends
There is a wealth of folklore surrounding the elder tree, which gives us elderflowers and elderberries. In some myths the elder tree is said to ward off evil and give protection from witches, while other beliefs say that witches often congregate beneath the plant, especially when it is full of fruit. If an elder tree was cut down, a spirit known as the elder mother would be released and take her revenge. The tree could only be safely cut while chanting a rhyme to the elder mother.
More information on the elder tree and elder flowers and berries can be found on the webiste of American elder-berry producer Norm’s Farm.
– Norm’s Farm
Ingredients & Equipment
Pick a gin that’ll stand out like East London Liquor Company’s London dry, the fresh grapefruit and lemon peel will work wonders in this cocktail. As ever when using juices, try to source the highest quality, fresh juices that you can, we always use Eager juice, Eager make 100% Natural, whole-fruit juices, designed especially for use in mixology, if you can’t get hold of Eager, any good quality, cloudy apple juice will do.
- 50ml Gin
- 25ml Apple Juice
- ¼ of a Lemon
- Handful of Mint Leaves
- Mint Sprig to Garnish
- Bar Spoon
- Julep Tin
- Crushed Ice
- Bar Napkin
- Take your julep tin
- Squeeze the juice from your lemon wedge into the tin and put the squeezed wedge in too
- Strip 8-10 mint leaves from their stems and slap them between the palms of your hands before adding to the tin
- Using your jigger to measure, add the gin and apple juice to the tin
- Fill the tin to the rim with crushed ice
- Using your bar spoon, churn the cocktail for 10-15 seconds, making sure to scoop all the ingredients from the bottom of the glass
- Once your drink starts to look a bit more liquidy and your wash level drops a little below the rim, your drink is nearly ready
- Cap with a big pile of crushed ice and form into a dome using your hand
- Garnish with a mint sprig
- Fold your napkin in half diagonally and dip the outer corners in water to wet them slightly
- Stick the wet corners to the outside of the cold metal tin to give your drink a jacket
- Serve and enjoy!
For larger groups of six or more students, we offer the option to take things private. Our classes are fully portable, and we are able to set ourselves up efficiently and professionally in a wide variety of locations and settings across the capital, the UK, and beyond. You name the location, and we’ll endeavour to make it happen.
Give one of our dedicated event organisers a call on 020 8003 7982. They’ll happily talk you through your options, and answer any questions you may have about both our mobile and in-house cocktail making classes.